Serves 4:
500grams of waxy potatoes, or potatoes that hold their shape, cooked and cubed (if you can keep them al dente rather than overcooked, so they stay firm but are edible)
4 tablespoons of mayonaise (or to liking)
Handful of chopped parsley
Handful of chopped chives
Salt pepper
Paprika powder (sweet)
1 teaspoon Worcestershire sauce
2 cloves of garlic pressed
Method:
Cook the potatoes (if you can keep them al dente rather than overcooked, so they stay firm but are edible), drain and rinse with cold water, set aside.
In a bowl combine mayonnaise, salt, pepper, paprika powder, chives, parsley, Worcestershire sauce, garlic.
Add the potatoes (still warm) and combine with mayonnaise.
Chill in the fridge for

Yesterday (june 25th) I saw something similar being cooked up by Mary Berry, but a much more posh version ;-)
My version is easier on the wallet and I also snuck in some peas for the color and taste of course.
Serves 2:
1 ciabatta bun or other rustic bread
125-150grams of button mushrooms
2-cloves of garlic
100grams of (frozen) peas
1 onion halved and sliced
150grams of smoked bacon lardons
Butter for the pan
1 tablespoon of (frozen) parsley, chopped
100ml of cooking cream or double cream
Salt pepper and paprika powder
Chilli pepper, whole
Method:
Melt butter in a pan and add the onions and garlic, leave to soften. When translucent add the paprika powder, and pepper and chilli, hold the salt until the end.
Add

This week I've harvested a lot of green veggies, so what do you do with them? you add green pesto and maybe green pasta, but I didn't have any ;-)
Serves 4:
400grams of dried pasta, any shape
2 table spoons of pesto
½ table spoon Lemon juice
1 tablespoon of (olive) oil
Range of harvested veggies, or shop bought of course
I used :
Peas
Haricot verts
1 green pepper chopped
1 chilli pepper (red) chopped
½ cucumber halved, deseeded and sliced
3-4 cloves of (fresh) garlic, pressed
Salt and pepper to taste
Method:
Bring two pans with salted water to the boil, when the water boils, blanch the haricot verts and peas in one pan and cook the pasta in the other pan.
Meanwhile in a bowl mix pesto, oil and lemonjuice to ma

Serves 4:
2 tablespoons of sunflower or peanutoil
400grams think steak “ribbons”
1 red pepper
2 tablespoons of oystersauce
Handful of basil leaves
1 clove of garlic
100grams rice
200grams of (frozen) peas
Salt
Method:
Bring salted water with the rice to the boil, when the water is boiling add the peas and bring back to the boil until rice and peas are cooked, drain and cover, set aside.
Meanwhile cut the steaks into thin strips, dice the pepper and the garlic finely.
Heat oil in a wok, add the garlic and pepper en stir to colour (not burn) then add the steak, just to turn colour.
Add the oystersauce and let thicken slightly..
Serve the meat with the rice, decorate with the basil
Tips:
I find oystersa

Serves 4:
4 or 400grams of big carrots
100grams raisins
2 apples or 250grams
Salt and pepper
(sunflower) oil
Lemon juice
1 teaspoon mustard (optional)
Method:
Soak the raisins in hot water.
Peel the carrots and apples, then grate them roughly.
Make a dressing with the lemon juice, oil, salt and pepper and if you like the mustard.
Drain the raisins.
In a bowl add the carrots, apple, raisins and the dressing.
Recipe and photos Gardeninglady
Per portion appr. 174kcal

With the summer in full swing, a nice cold salad is a welcome addition to any dinner. This cauliflower salad, is perfect to make in advance as the cauliflower will soak up more of the flavours in the dressing.
Serves 4:
50grams raisins
50ml red wine vinegar
3 tablespoons (olive) oil
1teaspoon sugar (or more if desired)
Salt and pepper
1 cauliflower cut into florets
1 red onion halved and sliced
2stalks of celery, diced
Handful of chopped parsley
Method:
Put raisins, vinegar and the sugar in a saucepan, heat the vinegar until the sugar is dissolved. Taste if it needs more sugar, let cool
Cook the cauliflower in salted water, drain when cooked. Tinse under cold water.
With a whisk add the oil tot he vinegar and raisins, season with

Se rves 4:
3 chicory stalks (how you call them? Cobs? I don’t know)
1 or 2 bananas sliced
1 handfull of raisins, soaked and drained
200gram can of pinapple, diced
200gram can of mixed fruit
1 appel, diced
3-4 tablespoons of Mayonaise, (can be a mix of yoghurt and normal)
2 cloves of garlic
Lemon juice
Salt, pepper and paprika
Method:
In a bowl add the mayonaise with salt, pepper and paprika, garlic and a little lemonjuice, taste if you need more lemon juice
Add the bananas, raisins, mixed well to coat the bananas, add Apple and the fruit.
Add the sliced chicory and if needed an extra dollop of mayo.
If you want it a bit more spicey add some cayenne pepper.
Recipe, photos Gardeninglady

Well the second weekend in April is now over and now is the time I think for a quick look back.
Sunday had me sowing a few flower seeds and I also purchased 2 blueberry saplings to plant out in pots later next week once I obtain enough ericaceous compost to fill two large pots .
It would seem that this year I've sown more tomato seeds than usual some of which I've imported from America because they have long been extinct in Britain . I've spent several evenings pricking out tomato and pepper seedling with still more seedlings to be pricked out in to individual pots but has the evenings are still bringing frosts I'm limited o

Serves 4:
1 big can of white beans in tomato sauce (800grams)
2 stalks of celery, peeled and diced
1 big carrot, peeled and diced
2-3 floury potatoes, peeled and diced
1 onion, peeled and chopped
1-2 cloves of garlic, chopped finely
1 small can of tomato pure or 2 table spoons
500 grams of Frankfurters or other big hotdogs, I used a smoked one, but any is fine, sliced
1 litre of beef or chicken broth
Oil for the pan
Salt and pepper
Method:
Heat the oil in a deep pan and add the onion, on low heat let the onions soften, then add the celery, garlic and carrot and continue to soften.
Add the potatoes and the tomato pure, let cook for 2 minutes.
Then add the sausage and broth.
I added the bean at this sta